Sweet & Tangy Roasted Rhubarb Chocolate Tart Recipe

Sweet and tangy rhubarb meets rich chocolate in this decadent roasted rhubarb chocolate tart that promises pure dessert magic.

The unexpected combination of roasted rhubarb chocolate tart creates a symphony of flavors that dance on your palate.

tart rhubarb caramelizes beautifully when roasted, bringing a sophisticated edge to the classic chocolate dessert.

Buttery pastry provides the perfect crisp foundation for this elegant treat.

Each slice reveals layers of complex taste and texture that will surprise and delight.

The vibrant pink rhubarb nestled against deep chocolate looks as stunning as it tastes.

You won’t be able to resist this showstopping dessert that transforms simple ingredients into an extraordinary culinary experience.

Roasted Rhubarb Chocolate Tart That Stands Out

• Craft a Gourmet Dessert: Elevate your baking skills with this sophisticated lemon pie bar recipe that combines tangy lemon filling and sweet strawberry meringue for a restaurant-worthy treat.
• Impress with Unique Flavor Combination: Blend the bright citrus notes of lemon with delicate elderflower and vibrant strawberry for a show-stopping dessert that surprises and delights taste buds.
• Master Professional Techniques: Learn advanced baking methods like creating a double-boiler, making meringue, and perfecting a smooth, luxurious filling that will boost your culinary confidence.
• Perfect for Special Celebrations: Wow guests at dinner parties, bridal showers, or summer gatherings with these elegant and visually stunning bars that look like they came from a high-end patisserie.

What’s Needed for Rhubarb Chocolate Tart

• All-Purpose Flour: A classic baking staple that provides structure to the chocolate dough.
• Cocoa Powder: Delivers a rich, deep chocolate flavor to the tart shell.
• Icing Sugar: Adds subtle sweetness and helps create a delicate, crumbly texture.
• Cold Butter: Ensures a flaky and tender pastry base with its cold temperature.
• Egg Yolks: Bind the dough together and contribute to a rich, smooth consistency.
• Cold Water: Helps achieve the perfect dough consistency if needed.

• Fresh Rhubarb: A tart and vibrant fruit that adds a tangy flavor to the dessert.
• Sugar: Balances the rhubarb's natural tartness and helps create a soft compote.
• Rose Water: Provides a delicate floral note that complements the rhubarb.

• Whipping Cream: Creates a smooth, luxurious base for the ganache.
• Dark Chocolate: Offers a deep, intense chocolate flavor that anchors the dessert.
• Cocoa Powder (Optional): Used for dusting the top of the tart for an elegant finish.

Step-by-Step for Roasted Rhubarb Chocolate Tart

Step 1: Whip Up Chocolate Dough

In a spacious mixing bowl, combine flour, cocoa powder, and powdered sugar by sifting them together. Grab cold butter and work it into the dry ingredients using your palms until the mixture looks like sandy crumbs.

Create a small hollow in the center and drop in egg yolks. Gently blend the yolks into the dough using your fingers or a fork.

If the mixture feels too crumbly, splash in a bit of cold water to help it come together. Shape the dough into a smooth disk, wrap it snugly in plastic, and chill in the refrigerator for a solid hour.

Step 2: Craft the Perfect Tart Shell

Fire up the oven to a toasty 350°F. Grab your chilled dough and roll it out between parchment paper sheets until it’s paper-thin.

Carefully transfer the dough into a 9-inch tart pan, pressing it into every nook and cranny. Trim off any excess edges.

Pop the shell into the freezer for a quick 30-minute chill. Use a fork to poke tiny holes across the surface and create a small vent in the center.

Slide the tart onto a baking sheet and bake for 15-20 minutes until it looks crisp and dry. Gently press down any puffy spots and let it cool completely.

Step 3: Roast the Rhubarb

• Sugar
• Rose water

Roast for 15-20 minutes until the rhubarb becomes tender and fragrant.

Allow to cool and set aside.

Step 4: Create Silky Chocolate Ganache

Warm the whipping cream in a small saucepan over medium heat until it just starts to simmer.

Pour the hot cream over chopped dark chocolate in a heatproof bowl. Let it sit for a minute, then stir until you achieve a glossy, smooth mixture.

Step 5: Assemble the Decadent Tart

Spread the roasted rhubarb compote evenly across the cooled tart shell. Drizzle the chocolate ganache over the rhubarb, using a spatula to create a smooth, even layer.

Refrigerate for at least 2 hours to let the ganache set completely.

Step 6: Final Flourish

Just before serving, dust the top with a light sprinkle of cocoa powder.

Slice and serve this luxurious dessert that’s sure to impress!

Notes for Rich Rhubarb Chocolate Tart

• Refrigerate the chocolate pastry for at least 1 hour to prevent shrinkage and ensure a crisp, flaky texture during baking.
• Blind bake the tart shell and dock with a fork to allow steam to escape, creating a sturdy base that won't get wet from the rhubarb and ganache.
• Sprinkle rhubarb with sugar and rose water to enhance its natural tartness and create a balanced, aromatic compote.
• Let hot cream sit with chocolate for a minute before stirring to ensure a smooth, glossy chocolate filling without breaking the emulsion.

Flavor Styles for Rhubarb Chocolate Tart Lovers

• Gluten-Free Rhubarb Chocolate Tart: Replace wheat flour with almond or gluten-free flour blend. Use gluten-free cocoa powder and ensure all ingredients are certified gluten-free.
• Vegan Chocolate Rhubarb Delight: Swap butter with coconut oil, use plant-based cream for ganache, and replace egg yolks with flax egg or aquafaba. Opt for dark chocolate without milk solids.
• Strawberry Chocolate Alternative: Substitute rhubarb with fresh strawberries, keeping the same roasting technique. Maintain chocolate ganache for a classic fruity chocolate combination.
• Low-Sugar Berry Chocolate Tart: Reduce sugar content by using stevia or monk fruit sweetener. Replace sugar with minimal amounts of honey or maple syrup when roasting fruit.

What Tastes Best With Rhubarb Chocolate Tart

• Pair with Sweet Wine: Complement the rich chocolate and tangy rhubarb with a glass of Sauternes or late-harvest Riesling, which offers a delightful balance of sweetness and acidity.
• Match with Coffee: Serve alongside a robust espresso or smooth cappuccino, cutting through the tart's decadence and enhancing the deep chocolate flavors.
• Enhance with Vanilla Ice Cream: Top the tart with a scoop of creamy vanilla ice cream, creating a delightful temperature contrast and adding a smooth, cooling element to the dessert.
• Add Fresh Berries: Garnish with fresh raspberries or strawberries, providing a bright, fresh note that perfectly complements the tart's rich chocolate and roasted rhubarb.

Storing Roasted Rhubarb Chocolate Tart Slices

• Store the tart in an airtight container in the refrigerator for up to 3-4 days. Cover the top with plastic wrap to prevent it from absorbing other food odors and to maintain its creamy texture.
• Wrap the tart tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve the ganache's smooth consistency.
• Remove the tart from the refrigerator 15-20 minutes before serving to allow the ganache to soften slightly and enhance the flavor profile.
• Use a sharp, clean knife dipped in hot water and wiped dry between each cut to create clean, beautiful slices without disturbing the ganache layer.

FAQs

• Why use rose water in the rhubarb roasting process?

Rose water adds a delicate floral note that complements the tartness of rhubarb, creating a more complex and sophisticated flavor profile for the dessert.

• Can I substitute dark chocolate in the ganache?

Yes, you can use milk or semi-sweet chocolate if you prefer a milder chocolate taste. Just ensure it’s high-quality chocolate for the best results.

• What's the purpose of docking the pastry?

Docking prevents the pastry from puffing up during baking by creating small holes that allow steam to escape, ensuring a crisp and even crust.

• How do I know if the chocolate ganache is properly mixed?

The ganache is ready when it’s smooth, glossy, and free of any chocolate lumps, with a consistent dark color and silky texture.

Roasted Rhubarb Chocolate Tart Recipe

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4.9 from 34 reviews

• Total Time: 2 hours 5 minutes
• Yield: 8 1x

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Description

Indulgent roasted rhubarb chocolate tart combines tangy seasonal rhubarb with rich chocolate in a sublime dessert. Silky ganache and caramelized rhubarb create a luxurious experience you’ll savor to the last delectable bite.

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Ingredients

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Tart Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cut into small pieces
• 3 large egg yolks
• 2/3 cup icing sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons cold water

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Instructions

1. Combine flour, cocoa powder, and icing sugar in a large mixing bowl, creating a fine, even mixture.
2. Incorporate cold butter into the dry ingredients using palm-rubbing technique until texture resembles delicate breadcrumbs.
3. Create a central well in the mixture and introduce egg yolks, gently integrating them using fingers or a fork.
4. Adjust dough consistency by adding minimal cold water if the mixture appears too crumbly.
5. Shape the dough into a compact disk, encase in plastic wrap, and refrigerate for 60 minutes to achieve optimal firmness.
6. Preheat oven to 350F, ensuring precise temperature for optimal baking conditions.
7. Carefully roll chilled dough between parchment sheets to approximately 1/8-inch thickness, maintaining uniform density.
8. Transfer dough to a 9-inch tart pan, meticulously pressing into edges and trimming excess with precision.
9. Freeze the tart shell for 30 minutes, ensuring maximum structural integrity.
10. Perforate pastry with fork and create a small central vent to prevent potential steam buildup.
11. Position tart on baking sheet and blind bake for 15-20 minutes until completely dry and golden.
12. Gently deflate any emerging air pockets and allow complete cooling.
13. Prepare rhubarb by arranging on baking sheet and delicately sprinkling with sugar and rose water.
14. Roast rhubarb at 350F for 15-20 minutes until achieving tender consistency.
15. Warm whipping cream in a saucepan until subtle simmering begins.
16. Cascade hot cream over chopped dark chocolate, allowing brief resting before creating smooth ganache.
17. Distribute roasted rhubarb compote evenly across cooled tart shell.
18. Carefully pour ganache over rhubarb layer, smoothing with a spatula for elegant finish.
19. Refrigerate tart for minimum 2 hours, ensuring complete ganache solidification.
20. Optional: Dust surface with cocoa powder for sophisticated presentation.
21. Serve as an exquisite, indulgent dessert experience.

Notes

• Chill the dough thoroughly to prevent shrinkage and ensure a crisp, flaky crust that holds its shape perfectly during baking.
• Use high-quality dark chocolate with at least 70% cocoa content for a rich, intense ganache that complements the tangy rhubarb.
• Replace rose water with vanilla extract if you prefer a more classic flavor profile or don’t have rose water on hand.
• Create a gluten-free version by substituting regular flour with almond flour or a gluten-free baking blend for a equally delicious alternative.

• Prep Time: 1 hour 30 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 267
• Sugar: 9 g
• Sodium: 35 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 105 mg